Let me clarify dough without the use of natural starters. I am looking for dough with IDY and such. I'm just getting ready to start NP pizzas and attempting to make my own sour dough culture is a little bit down the road for me. I intend to get there just not yet. Thank you

1L Water1.650 to 1800 Kg Flour (depends in how strong the flour is)50 to 55g Salt3g of CY or 1g of IDY

2h bulk, 6h balled all Room temp.

Out of curiosity, yesterday I implemented Andre's AVPN dough recipe. Unfortunately, my Caputo "00" Pizzeria flour had gone bad, so I used Caputo "00" Extra flour. The bake results came out better than I expected. They were not anything spectacular, but not bad for an 8-hour (2+6) dough. This is definitely not my style. Good day!

Out of curiosity, yesterday I implemented Andre's AVPN dough recipe. Unfortunately, my Caputo "00" Pizzeria flour had gone bad, so I used Caputo "00" Extra flour. The bake results came out better than I expected. They were not anything spectacular, but not bad for an 8-hour (2+6) dough. This is definitely not my style. Good day!

Omid

Hi Omid, the pizzas look very good, thats what most regular pizzerias in Naples serve, the more traditional pizzerias (the ones we always talk about here in the forum) have flour blends and longer maturation periods.

Hi Omid, the pizzas look very good, thats what most regular pizzerias in Naples serve, the more traditional pizzerias (the ones we always talk about here in the forum) have flour blends and longer maturation periods.

Is there a page with more detail on the AVPN recipe? I'm looking for a recipe to use w/caputo OO & IDY and this one fits the bill. I'm interested to know about rise times, overnight rising in a fridge, etc. If the there aren't other additional details other than to experiment and find what is right for me, I'd love any advice that people have on what has worked well for them. I still learning to use my WFO and am looking for something that will serve as a good foundation for later experiments.

Is there a page with more detail on the AVPN recipe? I'm looking for a recipe to use w/caputo OO & IDY and this one fits the bill. I'm interested to know about rise times, overnight rising in a fridge, etc. If the there aren't other additional details other than to experiment and find what is right for me, I'd love any advice that people have on what has worked well for them. I still learning to use my WFO and am looking for something that will serve as a good foundation for later experiments.

Thanks, -Paul

Dear Paul, unfortunately I do not know if there is a thread, in this forum, that contains details on the AVPN dough methodology. You may want to ask Pete-zza (Mr. Peter), the moderator. I do not know how serious you are or how deeply you would like to delve into the subject matter, but to give you advice on what has worked well for me or other members (which may not work so well for you, depending on your present skills and situation/circumstances) can be a wide-ranging and exhaustive task since making Neapolitan pizza is an extensive discipline that can not be easily encapsulated in a set of easy-to-follow instructions. If you ask me for advice, I would not know where to begin, inasmuch as I know nothing of your background, situation, skills, and the tools you have at your disposal. You may like to create your own thread and start asking specific questions. Showcase your pizzas and ask knowledgeable members to critique your efforts. I wish you the best!

Per Caputo's website, the 00 Extra flour is "recommended for mixtures with short rise". Caputo 00 Extra is a weaker flour (W 210-230) than Caputo 00 Pizzeria (W 280-320). The former contains 11% protein while the latter contains 12.5% protein. Moreover, the former has somewhat higher α-amylase enzyme activity (Falling Number 300-360) than the latter (Falling Number 340-360). At last, Caputo 00 Extra has a lower extraction rate than Caputo 00 Pizzeria. The way the dough was developed during mechanized kneading, the way I managed the oven, and the way I baked the pizzas are also factors to be considered. As I am sure you know, minute details can bear significant results.

The pizzas in the pictures above may look aestetically pleasing, but their flavors and textures, as far as I am concerned, were definitely not as pleasing. Good day!

The AVPN is an excellent place to start. It is a simple dough with a simple workflow, and with practice and experimentation it can be developed to suit your personal tastes and needs. I can tell you as someone who made a simple dough for 30 years, the only thing that really improved it was extending the fermentation times. That makes all the difference in the world.

That said, I am too lazy to maintain an SD culture, which is (IMO) crucial to the best Neapolitan dough.

Since then, I have learned how to use the camera on manual mode, which gives me greater control.

With respect to my Caputo 00 Pizzeria flour, it had gone bad because the dough mass remained relatively patchy and fragmentary throughout the kneading process. The dough stubbornly refused to form a proper gluten network throughout the mechanized kneading process. In other words, my point of pasta was out of reach or beyond the capacity of the dough to deliver. By the end of kneading and 20-minute rest period, the dough mass was still composed of patchy dough flesh and fragmentary dough skin. It was a chaos, no apropos uniformity of flesh and skin. Good day!

I am interested in the same recipe. I am going to try Neapolitan at home in the Blackstone oven. I have my Caputo 00 and my IDY. I am complete rookie when it comes to Neapolitan. Anyone willing to give a Neapolitan for Dummies detailed basic recipe for a same day Neapolitan dough? Thanks Mark